beetroot salad with marjoram and balsamic vinegar dressing
jamie oliver
naked chef
Boil the beetroot in salty water until tender (you should be able
to push the skin away easily with your thumb).
Drain and cool slightly.
Peel alt the skin away with your fingers putting off the
stalk.
If the beetroot are quite small just chop them in half or leave
them whole; cut Larger ones into quarters.
While still warm dress the beetroot salad with marjoram and
balsamic vinegar dressing (qv marjoram and balsamic vinegar
dressing ).

This is really nice served at room temperature either on its own as
a salad or with grilled or roasted fish. Try to get fresh raw
beetroot preferably baby ones of similar size (if you can't get raw
beetroot precooked is alt right but I don't particularly

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